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Your search keyword '"β-glucan content"' showing total 2 results
Start Over Descriptor "β-glucan content" Topic amylose
2 results on '"β-glucan content"'

1. Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents.

Author

Phuwadolpaisarn P

Subjects
Amylose analysis, Chemical Fractionation, Edible Grain chemistry, Food Analysis, Geography, Organ Specificity, Thailand, beta-Glucans analysis, Amylose chemistry, Oryza chemistry, beta-Glucans chemistry
Abstract

β-glucan is a dietary fiber that is beneficial to human health, and its content varies according to its different parts, type of cereal grain, and growing environment. In this study, the β-glucan of milled rice, rice husk, and rice bran fractions, as well as the amylose content of milled rice fraction, from 38 selected rice-paddy grains from six regions of Thailand were quantitatively determined. The milled rice of the Sakon Nakhon (SN) cultivar grown in the northeast contained the highest β-glucan content (0.88 ± 0.03%), followed by the milled rice of the Jow Khao Chiangmai (JKC) cultivar (0.71 ± 0.03%) and rice bran of the Sew Mae Jan (SMJ) cultivar (0.67 ± 0.03%) grown in the north. The results reveal that the rice cultivars from each region showing variation in the β-glucan level in each fraction, which is mainly found in milled rice and rice bran, are similar to those found in other cereal grains, although low amounts are found in the husk. The amylose and β-glucan contents in the milled rice fraction showed a strong negative correlation (r = -0.805; p < 0.0001). This new information about the β-glucan content of Thai rice cultivars could be used for the development of cereal-based functional food.

Published
2021
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2. Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents

Author

Pattraporn Phuwadolpaisarn

Subjects
beta-Glucans, Pharmaceutical Science, Chemical Fractionation, Husk, Article, Analytical Chemistry, Human health, chemistry.chemical_compound, QD241-441, Amylose, Drug Discovery, β-glucan content, Food science, Cultivar, Physical and Theoretical Chemistry, Glucan, chemistry.chemical_classification, rice bran, Geography, Bran, Organic Chemistry, digestive, oral, and skin physiology, food and beverages, Oryza, Thailand, Cereal grain, milled rice, chemistry, Organ Specificity, Chemistry (miscellaneous), amylose content, Molecular Medicine, Dietary fiber, Edible Grain, rice husk, Food Analysis
Abstract

β-glucan is a dietary fiber that is beneficial to human health, and its content varies according to its different parts, type of cereal grain, and growing environment. In this study, the β-glucan of milled rice, rice husk, and rice bran fractions, as well as the amylose content of milled rice fraction, from 38 selected rice-paddy grains from six regions of Thailand were quantitatively determined. The milled rice of the Sakon Nakhon (SN) cultivar grown in the northeast contained the highest β-glucan content (0.88 ± 0.03%), followed by the milled rice of the Jow Khao Chiangmai (JKC) cultivar (0.71 ± 0.03%) and rice bran of the Sew Mae Jan (SMJ) cultivar (0.67 ± 0.03%) grown in the north. The results reveal that the rice cultivars from each region showing variation in the β-glucan level in each fraction, which is mainly found in milled rice and rice bran, are similar to those found in other cereal grains, although low amounts are found in the husk. The amylose and β-glucan contents in the milled rice fraction showed a strong negative correlation (r = −0.805, p &lt, 0.0001). This new information about the β-glucan content of Thai rice cultivars could be used for the development of cereal-based functional food.

Published
2021

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